"27 days, 7 hours, and 43 minutes for our Moon to complete one full orbit around Earth"
Answer:
The correct answer is : a clear orderly arrangement and ability to reproduce.
Explanation:
Properties of life include different aspects and key characteristic of an organism or life such as, cells or order, adaption, reproduction, homeostasis, growth and development, regulation, sensitivity to a stimuli and other.
In green turtles and virus both shows reproducing ability and clear orderly arrangement as properties of life. They both can produce their offspring and increase their numbers.
Thus, the correct answer is : a clear orderly arrangement and ability to reproduce.
Answer: Energy decreases as it moves up trophic levels because energy is lost as metabolic heat when the organisms from one trophic level are consumed by organisms from the next level. Trophic level transfer efficiency (TLTE) measures the amount of energy that is transferred between trophic levels. or in materials that the consumer does not digest, or through movement
Hope it helps! ^w^
The correct answer should be Carrying capacity
Carrying capacity is the the number of people, animals, and other life forms, that an ecosystem can sustain without starting to degrade, and all these upsets can destroy it because it can cause people and animals to migrate somewhere or they can destroy the carrying capacity of the already existing one.
The lactose-digesting bacteria like to grow on milk agar .Bacillus cereus growth and survival were examined during the production of cheese of the Gouda variety. Approximately 102 B. cereus spores per milliliter of cheese milk were intentionally added to pasteurized milk before it was used to make the cheese in the pilot plant.
"milk agar," in which 2% nonfat powdered milk is added to the agar base. lactose-digesting bacteria like to grow on milk agar. Surface plating on B. cereus selective medium was used to count B. cereus, while lactic acid bacteria were counted on lactic agar and MRS agar (de Man-Rogosa-Sharpe). Samples of the milk before renneting, the curd at cutting, the half-whey removal, the final whey removal, the hooping of the curd, the cheese after pressing, the cheese after brining, after one week, after two weeks, after four weeks, and after six weeks were all taken for microbiological analysis. The growth of lactic acid bacteria during cheese production was unaffected by B. cereus.
Learn more about B. cereus here-
brainly.com/question/15087595
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